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Boca Negra Chocolate Chipotle Cakes Reviews

Jennifer Larson of Beirut, Lebanon, writes: "I had a fabulous lunch at Rosa Mexicano in New York. The warm chocolate cake with sweet tomatillo sauce really stood out. Can you get the recipe?"

Chocolate labels can be confusing because there's no official distinction between semisweet and bittersweet. We tested this recipe using Valrhona (56%), which is labeled semisweet, Ghirardelli Bittersweet, and Lindt Bittersweet. We got the best result using Valrhona (56%), but if Valrhona is not available, we recommend Ghirardelli Bittersweet over Lindt Bittersweet for this recipe.

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Reviews

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4/4

I made this with the custard sauce and sweet tomatillo sauce. Wow!! A special dessert.

steingld1
from Santa Monica
/ 06.15.2015

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Couldn't find actual chipotle chiles. Did find chipotle sauce, but it had no chiles and did have vinegar, onion, etc. Found chipotle powder in the spice section. Used 1 1/2 tsp and 1 T water as per a review. I was going to use 1 T tequila as per another review, but forgot. I forgot that there is a big difference between fresh dried spices and the older dried spices I have in my kitchen. The 1 1/2 tsp of newly opened chipotle powder was toooo much. Next time I will adjust accordingly: 1 tsp if new. I used a muffin tin lined with parchment muffin papers sprayed with the oil & flour stuff, baked for 35 mins in a bain marie, inverted and peeled off the paper shortly after they came out of the oven; no issues. I might try it without the bain marie next time. FYI, they rise just a bit and then sink; you can fill them pretty full. I did the tomatillo sauce, too. It was interesting but these cakes are fine without it; use vanilla ice cream and your guests will be happy.

mexioc
from Atlanta GA
/ 07.19.2014

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Mine was too spicy when I used the canned adobo (rinsed) and added extra per other comments. I did not care for the green sauce either but I will try again w less sugar if it was meant to be tart.

ksionenk
from orlando
/ 11.28.2013

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Wow! Hydrated the peppers first and that worked well ...make extra and freeze some for next time. ( there Will be a next time!) And the tomatillo sauce was so cool! Didn't use all the liquid when I processed that down and was glad that I didn't. Saved it, though...have a feeling it wants to find its way into a margarita!

mymothersdaughter
/ 10.20.2013

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This is an amazingly
flavorful dessert.
Yes, it takes a bit
of work, but aren't
your guests worth
it? I would suggest
that instead of
treating the dried
chiles as directed,
that you follow
David Lebovitz' Mole
Sauce recipe. It is
a much simpler and
less painful way of
handling them. I
just boil some water
in a heavy, lidded
sauce pan, turn off
the flame, put in
the dried chiles and
cover. This worked
great. It is so
much easier to stem
and seed the chiles
once they are
softened and it
doesn't leave your
hands stinging. I
used organic dried
chiles from the
local health food
store, which, unlike
the ones from the
Mexican market,
looked like they had
once been alive.
They had plenty of
heat and made quite
a bit of paste. I
made the tomatillo
sauce and the chile
paste the day before
I baked, which made
baking day a breeze.

harvestqueen
from Los Osos, CA
/ 08.30.2012

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I can't tell you how amazing this was...you're going to have to try it out for yourself to believe it. If you're in a time crunch, you can make the raw batter 36 hours before buttering up the ramekins and baking. Used the Giradelli chips, used the entire 6 chipotle chili paste mixture, added 1 tsp orange zest. Rich chocolately with a hint of warmth from the chipotle.

dunnkit
from Seattle
/ 06.10.2012

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Super Yummy, but I added more of the chipotle paste than it called for, and still couldn't taste the peppers. Just tasted yummy and chocolaty. I would try it again, and add way more pepper paste. Maybe my peppers were not the best?

skhercules
from Cincinnati
/ 06.21.2010

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Yum!

A Cook
from Charlottesville Virginia
/ 05.31.2010

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Fabulous. I've made
this a few times,
always to rave
reviews. The sauces
make this dessert a
bit of a process,
but they are worth
the effort. I can
usually get the
chipotles at my
local Mexican
market, but struck
out the most recent
time I looked. I
ended up using
chipotles in adobo,
which I rinsed in
water several times
then soaked for
about half an hour.
In the end the water
ran clear, and the
cakes tasted much
like with the dried.
I think you need to
up the amount of
chipotle when you do
it this way. Enjoy!

A Cook
from Mountain View, CA
/ 04.06.2010

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This was an amazing dessert. I used a
variety of chocolates because I only
had 6oz of semi-sweet, the other 4oz
was bittersweet. Served with the
tomatillo sauce. The party debate was
if this was the preferred dessert over
the molten lava cake - tough choices ;^)